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New York’s Hudson Valley is renowned for its exquisite single-malt whiskies and sumptuous triple-cream cheeses.
Chris Mottalini
From left: Dan Suarez serves a glass of his Merkel cherry beer at Suarez Family Brewery located in Livingston, New York; he is with his spouse, Taylor.
The allure of the Hudson Valley has consistently drawn urbanites from New York City seeking refreshing air, breathtaking trails, and rural culture. Recently, this picturesque area has blossomed into a vibrant hub for artisans—innovative farmers, bakers, brewers, and distillers are transforming it into a contemporary epicenter of local produce.
This interconnected network extends seamlessly to dining establishments and accommodation options. For instance, Tenmile Distillery situated in Wassaic sources its grains from a Tivoli farm located about 30 miles away. The spirits crafted here can be enjoyed at chic venues such as the Troutbeck, an exclusive hotel in Amenia and the eatery Stissing House found in Pine Plains.
The advantages of being situated upstate extend beyond just manufacturing. Nora Allen who operates Mel the Bakery—recently relocated from Manhattan to Hudson—expresses her contentment with their operational philosophy. “Our focus isn’t necessarily on expansion,” she shares. “There’s immense joy in witnessing patrons delighting over their pastries amidst sunny gatherings with friends or family—or even enjoying the company of their dog.”
Featured Artisans Shaping Hudson Valley Cuisine
The following delve into five remarkable artisans contributing to food-and-drink enterprises that warrant planning an entire weekend visit around them.
Tenmile Distillery: A Passion for Craftsmanship
Joel LeVangia shifted gears from filmmaking to embark on his whiskey journey after tasting Yamazaki 25—a highly coveted bottle priced at $1,500—which sparked disbelief regarding its value compared to affordable Scotch options ranging from $100-$200 that he felt were equally delightful yet hard to find replicas of.
This encounter ignited LeVangia’s relentless pursuit toward crafting elite whiskey.
Approximately ten years later alongside his father-in-law John S. Dyson—a political consultant who owns Millbrook Winery—they turned their focus toward cultivating quality spirits on their stunning 70-acre estate nestled within Wassaic’s hills by founding Tenmile Distillery. Their ace up their sleeves? Employing Shane Fraser as master distiller hailing straight from Wolfburn—the northernmost Scottish distilling house—to deliver American single malts destined for global acclaim using locally sourced barley when feasible.
Chris Mottalini; A cozy high-end bar scene at Tenmile Distillery showcasing one of its copper pot stills used during production.
Chris Mottalini; This historic barn has been meticulously converted into Tencest’s main facility nestled within scenic Wassaic landscapes.’‘;
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Later today visitors are greeted by pristine copper pot stills imported directly from Scotland forming inviting spectacles bustling throughout entering through lovely rehabilitated dairy facilities dating back over one hundred years meanwhile watching artisanal process take place right before your eyes due specifically chosen expansive window displays providing scope whilst enjoying cocktails complemented by fresh Neapolitan pizzas served via corresponding on-site food truck establishment currently positioned outside grounds thus completing overall experience.
Over four years have elapsed since initial cask sealing took place – however only recently can enjoyed taste developed processes made evident public access latter open now unfolds every single day adjusted levels respective scopes bottled filtered carefully off variant oak barrels resting mere steps outside adjoining premises wherein outgoing results attractively elevate recent standards notably embraced worldwide! “Japanese makers truly showcased viability functioning adeptness maintaining excellence,” stated mister Levangia definitively elaborating amongst atmospheric distribuents blooming uniquely led paths fostering beneficial strategies used betterment collectively.”
A Sweet Haven: Mel The Bakery Experience Unfolded!
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Her smile reflected my unmistakable delight.
Chris Mottalini
Rory Chase works diligently creating cheese while awaiting aging processes.
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Discovering Local Delights: A Journey Through Hudson Valley’s Green Spaces and Breweries
The Hudson Valley boasts an impressive variety of hydroponic greenhouses featuring an extensive selection of brassicas, bedding plants, and herbs, as well as a stunning array of vibrant flowers. A year-round farm store complements this experience, offering fresh produce alongside local meats and gourmet prepared foods.
A Culinary Retreat at the Greenhouse Cidery
In collaboration with his sons, Jon and Michael, a Greenhouse Cidery was established recently. This quaint venue features live music amid picnic tables where families can unwind while children—occasionally accompanied by their furry friends—frolic in a secure play area close by. Additionally, visitors can savor meals from Yummy Kitchen—a seasonal restaurant known for its Asian-inspired menu which includes delectable dishes like crispy eggplant drizzled with zesty garlic sauce—all nestled beneath a trellis adorned with morning glory blooms.
On an enchanting spring evening, Michael found himself busy in one of the greenhouses preparing hydroponic pea shoots. Joyful sounds filled the air from the cidery where patrons delighted in ordering unique entrees such as wasabi-infused Caesar salads paired with refreshing hard cider. Joseph Gilbert’s cart has undoubtedly evolved significantly over time.
The Artisanal Touch of Suarez Family Brewery
Your palate is bound to be tantalized by Dan Suarez’s belief that excellent beer should leave an impression long after your last sip. He judges his brews—crafted within what used to be a tractor showroom in Livingston—by how they linger on the tongue after tasting for ten seconds: “Does it feel pleasurable?” he reflects. By this criterion alone, his assortment of finely tuned ales and lagers—with whimsical names like Walk, Don’t Run; Summer Whoa; and Postscript—is nothing short of remarkable.
Dan cultivated his love for brewing while nurturing hops in his family’s Brooklyn garden before embracing the notion of establishing a brewery amidst the idyllic Hudson Valley landscape. Childhood summers spent on a family farm in Ecuador alongside mentorship from famed Vermont brewmaster Shaun Hill led him to Dutchess County—the perfect backdrop for showcasing nature’s bounty through beer making. He often incorporates wild ingredients such as staghorn sumac into his creations: “A significant portion of our botanicals come courtesy of local farmers,” he shared.
Taylor Suarez plays a pivotal role managing business operations while their eight-year-old son Enzo has been familiarizing himself with life around the taproom since birth alongside four-year-old Mira (“our COVID baby,” Dan affectionately noted). Further enriching their family-run narrative is Dan’s brother-in-law who manages Gaskins—a celebrated restaurant just ten minutes away in Germantown; needless to say who provides them with craft beers!
This narrative originally appeared in Travel & Leisure’s September 2024 edition under “Hands On.”
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